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    • Effect of fermentation, malted flour treatment and drum drying on nutritional quality of uji 

      S K, Mbugua; R. A, Ahrens; H.N, Kigutha; V, Subramanian (Department of Food Technology and Nutrition, University of Nairobi, Kabete, KenyaCollege of Human Ecology, University of Maryland, College Park, M.D. 20742, US.ADept. Home Economics, Egerton University, PO. Box 536, Njoro, Kenya'International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Andhra Praddesh 502 324, India, 1992)
      Uji, a popular thin porridge in Kenya was made from sorghum flour. The uji was then either diluted ( 5-fold with water and boiled, or directly drum dried for rat studies and analysis. Uji was also prepared by using a mixture ...